Strawberry Tart with Gingered Coconut* Cashew Cream
1 lb fresh strawberries
1 cup raw cashews, soaked for 4 hours in water and rinsed
1/2 cup coconut milk
1 cup assorted raw nuts and seeds of your choosing [sunflower seeds, almonds, walnuts, cashews, macadamia etc]
1 T freshly minced ginger
1/2 tsp vanilla extract
zest of one lemon, divided
Slice the strawberries and toss with a squirt of agave syrup, perhaps a tablespoon’s worth. Set aside.
Blend the cashews together with the coconut milk, fresh ginger, vanilla and a pinch of salt until smooth. Sweeten with agave to taste.
Add 1 cup of assorted seeds and nuts of your choosing to a food processor along with ½ the lemon zest. Process until crumbly. Add agave syrup until the nuts begin to clump. Remove nut mixture and press into individual non-stick tart pans or into individual cupcake pan liners in a cupcake pan. [You could also just lightly press some onto a plate.] Unmold and place on a plate, if using the tart pans. Top with the strawberries and cashew cream. Garnish with the remainder of the lemon zest.
*I’ve recently revamped this recipe to replace the original use of ginger beer with coconut milk. The reason that I initially used the ginger beer was because it was a dusty bottle sitting on the shelf and I was trying to figure out a use for it since we didn’t drink soda. The addition of the coconut milk makes the cream more lush and delicious.